Pumpkin Beef Bolognese Pasta (Print)
A hearty blend of pumpkin, beef, and pasta topped with ricotta—simple comfort in a single pan.
# What You'll Need:
→ Main Ingredients
01 -
400 g pasta
02 -
45 ml olive oil
03 -
2 shallots, finely chopped
04 -
3 garlic cloves, minced
05 -
1 celery stalk, finely chopped
06 -
4 cups diced pumpkin, seeded with skin (like hokkaido/red kuri squash)
07 -
1 small or ½ large fennel bulb, trimmed and diced
08 -
700 g ground beef
09 -
1 tsp dried thyme
10 -
1 tsp dried sage
11 -
1 tsp dried marjoram
12 -
1 tsp smoked paprika
13 -
½ tsp chili flakes
14 -
Salt to taste
15 -
Black pepper to taste
16 -
420 ml beef broth (or chicken or vegetable broth)
17 -
1 bay leaf
18 -
700 ml puréed tomatoes
19 -
15 ml tomato paste
→ Toppings
20 -
Fresh thyme, for serving
21 -
Chili flakes, for serving
→ Whipped Ricotta (Optional)
22 -
75 g ricotta
23 -
15 ml olive oil
24 -
15 g grated parmesan
25 -
Salt to taste
26 -
Black pepper to taste
# How to Make It:
01 -
Heat olive oil in a large heavy-based saucepan or Dutch oven. Add onion, garlic, and celery. Cook, stirring occasionally, over medium-low heat for 5 minutes.
02 -
Add the pumpkin cubes and cook for about 5 minutes, stirring frequently. Then add fennel and cook for an additional 3 minutes.
03 -
Turn the heat to high and add ground beef, breaking it apart with a wooden spoon. Lower the heat to medium and cook for 10 minutes, stirring occasionally, until the meat is cooked through.
04 -
Stir in thyme, sage, marjoram, smoked paprika, chili flakes, salt, and pepper. Add the beef stock and bay leaf. Simmer for 10 minutes. Then add the puréed tomatoes and tomato paste. Cover and simmer for 10 more minutes or until the pumpkin is tender.
05 -
Meanwhile, bring a pot of salted water to a boil. Cook the pasta al dente according to the package directions.
06 -
Serve the pasta topped with the sauce and whipped ricotta (if using). Garnish with chili flakes and fresh thyme. Enjoy!
# Additional Notes:
01 -
This dish can be made dairy-free by omitting the whipped ricotta topping.
02 -
Use hokkaido pumpkin or red kuri squash for best results, as the skin is edible and will soften during cooking.